Make a lachha paratha 

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   Lachha Paratha

   Ingredients for making Lachha Paratha-

   • Wheat flour - 1.5 (one and a half) cups

   • Salt - 1 (one) tsp

   • Oil - 2 (two) tsp

   • Hot water - as much as required (about half a cup)

   To make the layering-

   • Oil/Ghee - 3-4 (three to four) tbsp

   • Dry Flour (for spreading on the paratha)

 

   Method-

   • Take a plate, put flour in it, mix salt and oil in the flour.  Knead the dough with lukewarm water by adding lukewarm water.

   • Knead the dough till the dough becomes soft.

   • Cover the dough with kitchen towel or plastic foil, leave it for 15 to 20 minutes.

   • After 15 to 20 minutes, knead the dough again, break it from the dough and make balls, make balls about the size of lemon.

   • Dip each ball in the dry flour and roll it with the help of a rolling pin.

   • After this spread 3-4 drops of oil on the rolled roti.  Sprinkle some dry flour over it.

   • Holding the roti with your hand, give it half a turn, fold it in half and make a half circle.  Spread 2 drops of oil/ghee on it and sprinkle some dry flour on it.

   • Fold the semicircle in half so that it forms a triangle.

   • Roll it into a big triangular roti.  If you are not able to maintain the triangular shape, roll it like a circle.  Either way there will be layers.  (Take a roll like a roti).

   • Keep the tawa on the gas and heat the tawa on medium heat and place the triangular roti on it. (The paratha is made).

   • When light brown spots appear, turn the roti.  (begins to turn slightly brown) Drizzle a few drops of oil/ghee on the paratha.

   • Roast it well from both the sides, after roasting, take it out from the pan and keep it in a hot pack or closed container so that its softness remains.  Keep the paratha soft.

   • The paratha should be such that when you break the roti, you can clearly see the layers.

   • Serve with raita, sabzi, curd, chutney, or any curry. 

   • Delicious paratha is ready.  

   • Serve the paratha hot.

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